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  • WSM Users

    I assembled my WSM last night (good lord it's big) Do you use your water pan it seems pretty close to the bottom rack ?? Also when seasoning it do I need to let it burn for hours ? A full ring of lump ? I want to get this thing on the road...... Any mods ???
    Last edited by Doug S.; 05-19-2011, 11:33 AM.
    Masterbuilt Stainless Steel 40"
    Weber 22.5" WSM
    Weber Performer W/rotisserie X2
    Weber 22.5" Kettle Silver
    Weber 22.5" Kettle Gold
    Weber 1990 22.5" 3 Wheeler
    Weber 18.5" Kettle
    Weber 18.5" Bud Light Kettle
    Weber Smokey Joe
    GMG Daniel Boone
    Pit Barrel Cooker
    Maverick ET 73 and ET 732
    6X8 A Maze N Smoker and Tube Smoker
    Fastest Themapen on the market BLACK
    The Vortex

  • #2
    An hour or two should be sufficient...just be sure to get it hot to remove any oils, etc.

    I do not use a waterpan, but I suggest you do, and then not... Get an idea what it's doing for you. I have just a grill there now, covered in HD foil. Or, I run it wide open for yardbird, ABT's, smoke/grilled steaks...etc.

    They are VERY versatile!
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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    • #3
      water pan use for me depends on what I am smoking(ribs, shoulders,) - yes. (chicken) - no

      WSM does not need seasoning, however doign a quick seasoning runb wont hurt it either.


      enjoy
      Just because you welded some shit together doesnt make it a WSM.

      Twitter: @GrubSeeker

      Comment


      • #4
        If you didn't read the manual that came with it, here's a couple of areas to read up on the WSM.
        http://www.virtualweberbullet.com/tour.html
        http://www.virtualweberbullet.com/tipsfaq.html

        sigpic
        New Braunfels Bandera
        New Braunfels Hondo
        4-22.5" Weber Kettles
        1-26" Weber Kettle
        24"X72" Reverse Flow-Made in the U.S.A. by me
        Navy Corpsman-'69-'73 Semper Fi

        https://www.facebook.com/highrollersbbq/

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        • #5
          Doug,

          Two mods I've made and really like. http://cajunbandit.com/wsm-parts-mods/
          They have the 22.5 door but it's not showing up on their web page. They are updating the site.

          BBQ Sensor Grommets


          Stainless WSM Replacement Door
          Last edited by Blowin Smoke; 05-19-2011, 08:40 PM.


          Comment


          • #6
            Al, do you still use the sand? ..... Seems to me that would be nice to have in one full time as heat sink? .... Unless you really wanting steam/water in it
            sigpic

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            • #7
              interesting the folks who use the WSM with no water pan, or other variations.

              For higher heat cooks I use the water pan, but empty. Otherwise I like how the full water pan really allows the WSM to hold temps on long burns.

              perhaps I need to try the sand in the water pan method
              Just because you welded some shit together doesnt make it a WSM.

              Twitter: @GrubSeeker

              Comment


              • #8
                Originally posted by chisoxjim View Post
                interesting the folks who use the WSM with no water pan, or other variations.

                For higher heat cooks I use the water pan, but empty. Otherwise I like how the full water pan really allows the WSM to hold temps on long burns.

                perhaps I need to try the sand in the water pan method

                Sorry to semi-hijack this thread, but I was just thinking, I was wanting to do a long smoke of a butt or brisket on my kettle since I never have tried it & it just popped into my head that either a fairly large sand or water dish would prolly really help temps on a long smoke in a kettle... Thoughts?

                Again sorry to jack this, just had the right folks viewing at the same time
                sigpic

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                • #9
                  It would help in the sense of you'd be able to posssibly use more charcoal for more burn time, but it cannot INCREASE your burn time.
                  In God I trust- All others pay cash...
                  Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                  Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                  Comment


                  • #10
                    Originally posted by Richtee View Post
                    It would help in the sense of you'd be able to posssibly use more charcoal for more burn time, but it cannot INCREASE your burn time.
                    My thoughts were once heated up, it would help stabilize temps, I could turn vents down a bit to maintain target temp, thus getting a little longer burn time from a funnel? ..... I am also thinking minion or lighting the almost closed "ring of fire" at one end to burn around in a semi circle I have read some stuff on both those methods used in a kettle for longer cooks.
                    sigpic

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                    • #11
                      Originally posted by Fishawn View Post
                      My thoughts were once heated up, it would help stabilize temps, I could turn vents down a bit to maintain target temp, thus getting a little longer burn time from a funnel?
                      Well, you can't get something for nothing. A given pile of coal has "X" BTU's and that's it. You can't burn it slower and expect a thermal mass to keep temps as if you were burning more for more than a min. or two. The thermal mass is passive..IE: can only release what you give it. And even then it has its own losses. On the other hand it WILL help SHORT TERM temp stabilization :{)
                      In God I trust- All others pay cash...
                      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                      Comment


                      • #12
                        Originally posted by Richtee View Post
                        Well, you can't get something for nothing. A given pile of coal has "X" BTU's and that's it. You can't burn it slower and expect a thermal mass to keep temps as if you were burning more for more than a min. or two. The thermal mass is passive..IE: can only release what you give it. And even then it has its own losses. On the other hand it WILL help SHORT TERM temp stabilization :{)
                        Makes sense.... Can't make ice cream outta sh!t grandpa once told me .... Anything else I can do to extend/maintain heat in a kettle? ..... Minimize air flow (wind) to exterior comes to mind .....
                        sigpic

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                        • #13
                          Originally posted by Fishawn View Post
                          Makes sense.... Can't make ice cream outta sh!t grandpa once told me .... Anything else I can do to extend/maintain heat in a kettle? ..... Minimize air flow (wind) to exterior comes to mind .....
                          Everything's a tradeoff... but yes... a wind block will certainly help by allowing you to damper the coals a little more and keep the same temps.

                          A WSM "blankie" for insulation would do the same thing, more efficiently.
                          In God I trust- All others pay cash...
                          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                          Comment


                          • #14
                            How about the thermo in the lid is it very accurate ??
                            Masterbuilt Stainless Steel 40"
                            Weber 22.5" WSM
                            Weber Performer W/rotisserie X2
                            Weber 22.5" Kettle Silver
                            Weber 22.5" Kettle Gold
                            Weber 1990 22.5" 3 Wheeler
                            Weber 18.5" Kettle
                            Weber 18.5" Bud Light Kettle
                            Weber Smokey Joe
                            GMG Daniel Boone
                            Pit Barrel Cooker
                            Maverick ET 73 and ET 732
                            6X8 A Maze N Smoker and Tube Smoker
                            Fastest Themapen on the market BLACK
                            The Vortex

                            Comment


                            • #15
                              Originally posted by Doug S. View Post
                              How about the thermo in the lid is it very accurate ??
                              Weber therm on my WSM is pretty accurate straight out of the box.
                              Just because you welded some shit together doesnt make it a WSM.

                              Twitter: @GrubSeeker

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